Easy and incredibly rich, this recipe for mini chocolate truffle cakes is a cross between a truffle and a brownie and is always a crowd pleaser–perfect with coffee or tea or a glass of milk. Find more of AOC’s best cookies on the Simple Cookie Recipes page!
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I love making these mini chocolate truffle cakes – not only are they incredibly easy, they are wonderfully rich. And in the best way possible as they hover between that area of brownie and truffle – chocolate and buttery on the inside with just a bit of crisp on the outside.
In spite of that, they are not so sweet that they overpower the chocolate flavor. Wow, I’m making my mouth water just describing them!
Since they are so rich, when I adapted them from this recipe I made them into mini cakes which I think are the perfect size to go with a cup of coffee or tea and they more easily feed a crowd. Of course I generally like to make portions smaller anyway, but this dessert really lends itself to a smaller two-to-three-bite size.
Mini Chocolate Truffle Cakes
They have just the smallest amount of flour, which I think could easily be substituted with almond flour for any gluten-senstive people in your life. And a trick I learned long ago for dusting pans when making chocolate cakes is to dust with cocoa powder instead of flour, so there’s one more place flour isn’t needed!
Because trust me, you wouldn’t want anyone to miss out on these.
Some of the items used in this recipe:
They also actually get better and fudgier the second day, so they are a great make-ahead option to bring to gatherings and parties. I set these up at a recent party on a 3-tiered tray and they were gone almost in minutes. Guess I should’ve brought more!
Have I convinced you yet that you need to make a batch of mini chocolate truffle cakes?
Rich & Mouthwatering Mini Chocolate Truffle Cakes
Ingredients
- 5 tablespoons butter plus extra for greasing
- cocoa powder for dusting muffin tins
- 10 ounces semisweet chocolate*
- 4 ounces bittersweet chocolate*
- 3 tablespoons sugar
- 2 eggs
- 1 tablespoon whole wheat pastry flour**
- 1/2 teaspoon instant espresso powder***
- 1/2 teaspoon salt
Instructions
- Preheat oven to 375 degrees. Use a pastry brush to grease 24 mini-sized muffin cups with softened butter. Dust with cocoa powder and tap out excess.
- Melt both chocolates, butter and 1 tablespoon of the sugar for 1 minute in the microwave and then whisk until smooth (or heat over a pot of simmering water). Let stand until it cools and thickens slightly, about 5 minutes.
- Add eggs, remaining 2 tablespoons of sugar, the flour and espresso powder to the bowl of a food processor and process for about 2 minutes. Add chocolate mixture in four additions, pulsing after each until combined (it is a thick batter).
- Use a small cookie scoop (a scant tablespoon) to add dough into prepared muffin cups, leveling the tops with the back as needed.
- Bake for 10 minutes. Cool in pans 5 minutes before turning out onto cooling racks to cool completely.
Notes
Nutrition
Other Easy Chocolate Desserts You May Like:
Dark Chocolate Coconut Clusters
Decadent Quadruple Chocolate Brownies
Fudgy Grain Free Chocolate Truffle Cookies
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Joni says
Do these mini chocolate truffle cakes freeze well?
Jami says
Yes, Joni – perfectly!
Dana says
Two questions for you. I have made the Martha Stewart ones a long time ago and I can’t remember if these go in the fridge or not. And two do you use a standard 12 cup muffin pan or a mini 24 cup pan? It looks like you used a regular 12 cup pan in your picture. Thanks!
Jami says
You can put them in the fridge or leave them a few days on the counter -covered- and they freeze beautifully as well, Dana! I used mini muffin pans for these – the pan in the photo is actually a vintage pan from Brian’s grandma and it holds 8 slightly bigger mini muffins than what is available today. I mix these with a standard mini muffin pan to get the right amount. Hope you enjoy these like we do!!
Dana says
Thanks so much for your quick reply! I am making these this weekend for a baby shower and the mini size will be perfect!
Karen says
These sound so delicious – and rich enough that just one should be enough, which is perfect for my eating goals. Thank you for sharing!
angi says
oh, yeah… mouthwatering!
mbwelch says
Do you know if these freeze well? They look like the perfect thing to have on hand when someone stops by and you say “how about a cup of coffee?”
AndiW says
I.MUST.MAKE.THESE.
Mindy says
Yes, I’m convinced. Pinning.
Jenny says
Ooh! This recipe is one of my favorites. I still have the little card as it appeared in her magazine. After making Martha’s version I adapted it using spelt flour and coconut oil. It worked. Here’s my take on it: http://blackfoxhomestead.com/wp-content/uploads/2013/03/tiny-truffle-recipe.jpg
daisy says
Oooooooh, these look good. I may just have to try these this weekend. There’s not much sugar OR flour in them. Thanks!